215 oz cans white beans or 1/2lb dry white beans, cooked
110 oz package frozen chopped spinach
salt and pepper
In a large dutch oven heat olive oil and butter over medium high heat. Sprinkle chicken thighs with salt and pepper and place skin side down in hot dutch oven. Brown on both sides and remove from the pot, set aside.
Add onion and garlic to the pan and cook until softened, about 5 minutes. Deglaze the pot with the wine, making sure to scrap all of the brown bits off the bottom ( they are delicious!)
Add in the beans, spinach, rosemary and thyme, salt and pepper to the pot. Nestle the chicken thighs skin side up in to the pan and add enough water ( or chicken broth) to cover 2/3 of the chicken. Bring to a simmer, cover and reduce heat. Cook until the chicken pieces are cooked through, about 30 minutes.